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–+ servings

Hearty One-Pot Chili

Ella Cooks
Nothing beats a steaming bowl of homemade chili. It’s the ultimate comfort food—warm, flavorful, and incredibly satisfying. Whether you're making it for a cozy night in, meal prep for the week, or a game-day gathering, this One-Pot Chili is the perfect dish. It’s rich with layers of deep, smoky, and slightly spicy flavors, packed with tender ground beef, beans, and a thick, tomato-based sauce. Best of all? It’s made in just one pot, meaning minimal cleanup and maximum flavor.
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Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

Base Ingredients:

  • 1 tbsp olive oil
  • 1 lb ground beef or turkey
  • 1 small onion diced
  • 3 cloves garlic minced
  • Spices & Seasonings:
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp oregano
  • ½ tsp salt adjust to taste
  • ¼ tsp black pepper
  • ¼ tsp cayenne pepper optional for heat
  • Tomato & Liquid Ingredients:
  • 1 15 oz can crushed tomatoes
  • 1 15 oz can diced tomatoes
  • 1 6 oz can tomato paste
  • 1 cup beef or chicken broth

Beans & Extras:

  • 1 15 oz can kidney beans, drained and rinsed
  • 1 15 oz can black beans, drained and rinsed
  • ½ tsp cocoa powder or a small piece of dark chocolate optional but recommended

Optional Toppings:

  • Shredded cheese
  • Sour cream or Greek yogurt
  • Green onions or cilantro
  • Avocado slices
  • Crushed tortilla chips

Instructions
 

Step 1: Sauté the Aromatics

  • Heat 1 tbsp olive oil in a large Dutch oven over medium heat. Add the diced onion and cook until softened (about 3 minutes). Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 2: Brown the Meat

  • Add the ground beef (or turkey) to the pot. Cook until browned, breaking it apart with a spoon (about 5-7 minutes). Drain excess grease if necessary.

Step 3: Add the Spices

  • Stir in the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper. Toasting the spices for about 30 seconds deepens their flavor.

Step 4: Build the Tomato Base

  • Add the crushed tomatoes, diced tomatoes, and tomato paste. Stir everything well to combine. Pour in the broth and stir again.

Step 5: Add the Beans & Simmer

  • Stir in the kidney beans, black beans, and cocoa powder. Reduce heat to low and let it simmer uncovered for at least 30 minutes, stirring occasionally.

Step 6: Taste & Adjust

  • Taste your chili. If it needs more depth, add a pinch of sugar, a splash of Worcestershire sauce, or a squeeze of lime juice.

Step 7: Serve & Enjoy!

  • Ladle into bowls and top with your favorite garnishes. Serve with warm cornbread or tortilla chips for the ultimate meal.
    A close-up shot of a hearty, thick chili in a cast-iron pot, showcasing the rich red color, chunky beans, and ground beef. Garnished with finely chopped green onions, shredded cheese, and a sprinkle of smoked paprika. Steam is rising, with a spoon partially submerged in the chili.

Notes

Storage & Reheating Tips
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months.
Reheat: Warm in a saucepan over low heat, adding a splash of broth if needed.

Nutrition

Calories: 350kcalCarbohydrates: 35gProtein: 25gFat: 12gSaturated Fat: 4gSodium: 700mgFiber: 10g
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